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Apple Crisp

2 apples and cinnamon sticks


  • 1 cup of all-purpose flour

  • 1 cup of old-fashioned rolled oats

  • 1 cup of light brown sugar

  • 1/2 cup (1 stick) of melted butter

  • 1 teaspoon of apple pie spice

Note: If you're using pre-made pie filling, cut the baking time to 30 minutes.


  • 6 medium-size baking apples, such as Granny Smith (2.5 - 3 pounds)

  • 1 orange (zested and juiced)

  • 1/4 to 1/2 cup (50 - 100 grams) of sugar, depending on the tartness of apples

  • 1 teaspoon of ground cinnamon

  • 1/4 teaspoon of ground nutmeg


Make the Filling:

Heat oven to 350 degrees F. Butter a 9-inch square (or 2-quart) baking dish.

Core the apples, then cut them into 3/4-inch pieces. Add the apples to a large bowl with orange zest, orange juice, sugar, cinnamon, and nutmeg. Stir, then add to the baking dish.


Make the Topping:

Combine flour, oats, sugar, and salt in a medium bowl. Add the melted butter, then stir until the butter has moistened all the flour and the topping is crumbly. Sprinkle over apple filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)

Bake the Crisp:

Bake for 1 hour or 1.5 hours, or until the juices are thick, the apples are tender, and the topping has turned a light golden brown. If the topping starts to become too brown, cover it with aluminum foil and continue to bake until the apples are done.

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